Addition Of Turmeric Powder Research Articles

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder.

The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1-3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.

Synergistic effect of turmeric (Curcuma longa L.) powder and nitrifying probiotics on productivity and ammonia level in excreta from quails (Coturnix coturnix japonica)

One of the keys to successful quail rearing is choosing suitable nutritional feed. Unfortunately, feed nutrients not adequately absorbed by the digestive tract of quails, in addition to impacting productivity, will also be wasted and decompose to form ammonia, which becomes a supporting factor for disease. This study aims to determine how adding turmeric powder and nitrifying probiotics affect the productivity and amount of ammonia from quail excreta. The research design used was a completely randomized design (CRD) with 6 (six) treatments, i.e., control (without the addition of turmeric powder and nitrifying probiotics), the addition of nitrifying probiotics 4.5 g/kg of feed, the addition of nitrifying probiotics 6 g/kg of feed, the addition of turmeric powder 3 g/kg of feed, the addition of 3 g turmeric powder + nitrifying probiotics 4.5 g/kg of feed, and the addition of 3 g turmeric powder + nitrifying probiotics 6 g/kg of feed. Data were analyzed statistically using ANOVA and followed by the DMRT. The results showed that adding turmeric powder and nitrifying probiotics had no effect on feed consumption, feed conversion ratio (FCR), protein efficiency ratio (PER), and ammonia level in quail excreta but had a significant impact on quail day production (QDP). This study concluded that adding turmeric powder and nitrifying probiotics can improve the value of QDP, PER, and reduce ammonia levels in quail excreta but had not been able to enhance the value of feed consumption and feed conversion ratio.

Effect of Various Cooking Methods on the Antioxidant Activity and the Oxidative Stability of Fish Balls Made with the Addition of Turmeric Powder

Effect of Various Cooking Methods on the Antioxidant Activity and the Oxidative Stability of Fish Balls Made with the Addition of Turmeric Powder

The Effects of Turmeric Powder Addition in Fish Feed toward Hematology of Common Carp (Cyprinus carpio)

Turmeric (Curcuma longa) contains curcumin that can be used to improve the health as well as the immune system of the fish. The health and immune system condition of the fish can be predicted based on the hematology of the fish. A study that aims to understand the effects of turmeric addition in fish feed pellets on the hematology condition of common carp has been conducted from March to May 2022. The turmeric powder was mixed well with the feed pellets and the dosages of the turmeric powder were as follows: 0 (Control, no turmeric addition), P1 (0.5 g/kg), P2 (1 g/kg), and P3 (1.5 g/kg). The fish was reared in circular plastic containers (25 L), completed with an aerator and circulation pump) for 49 days, 15 fish/ container. During the research, the fish was fed 3 times/ day, at satiation. Samplings were conducted 2 times before the treatment was applied and by the end of the experiment (the 49th day). Results show that the addition of turmeric powder in the fish feed pellets clearly affects the hematological of the fish. Fish that was fed with turmeric-enriched pellets showed a higher percentage of lymphocyte and which means that the immunity of the fish is improved. The best treatment P3 showed 81.55% lymphocyte, 6.55% monocyte, 5.44% neutrophil, and 5.44% thrombocyte. Data obtained indicate that the fish fed with turmeric pellets perform better in hematological conditions than the fish with no turmeric-enriched pellets.

Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration

AbstractThe high digestibility of cooked rice causes an abrupt increase in blood sugar levels. Therefore, efforts are being made to find out means of lowering the digestibility of cooked rice. In the present study, brown and polished variants of four Kashmiri rice cultivars (SR‐4, K‐39, Mushq Budij, and Pigmented) are cooked with turmeric powder at varying concentrations (0, 1, and 2% w/w, rice basis) using the excess water method. The prepared rice is evaluated for cooking, sensory properties, curcumin retention, and in‐vitro digestibility to understand the effect of polishing and turmeric concentration on various properties. The addition of turmeric to rice leads to significant improvement in minimum cooking time and cooked length breadth ratios of samples irrespective of polishing. However, gruel solids loss in cooked rice decreases significantly (p ≤ 0.05) with the addition of turmeric powder. The best overall acceptability score of cooked rice samples is observed after the addition of turmeric at 1% concentration. With an increase in the amount of turmeric addition an increase in RS contents of cooked rice is observed. Therefore, rice cooked with turmeric powder can be considered as functional food for the diabetic population.

The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

Effect of turmeric (Curcuma longa Linnaeus) and ginger (Zingiber officinale Roscoe) powder in feed on nutrient digestibility and performance of sunda porcupine (Hystrix javanica F. Cuvier)

The experiment has been conducted to determine the effect of the addition of turmeric and ginger powder as antioxidants into the feed of young sunda porcupines (Hystrix javanica) at the Captivity of Small Mammals, Zoology Division, Research Center for Biology, Indonesian Institute of Sciences, Cibinong, Bogor Regency, West Java. The experiment lasted for 62 days, consisting of 2 periods namely Period I (PI) addition of turmeric powder as much as 0 g (T0); 0.3 g (T1); 0.6 g (T2); 0.9 g (T3) and Period II (PII) addition of ginger powder as much as 0 g (T0); 0.3 g (T1); 0.6 g (T2); 0.9 g (T3) in the feed. During the study, 8 sunda porcupines were placed in a cage space of 2.0 m x 2.25 m x 2.50 m respectively. The preliminary period for each period lasts 10 days and 21 days (3 weeks) for the data collection period. The highest average consumption of dry matter (DMI) in the PI is in the female porcupine T1 followed by a male porcupine and female T3, T0, male T1, and lowest female T2. In PII with the addition of ginger powder in the feed, dry matter intake (DMI) decreased in all treatments. Increased digestibility of nutrients T0<T1<T2<T3 occurs in both PI and PII. The digestibility of crude fat is lower than the digestibility of other nutrients in PI and PII. The average value of the use of feed efficiency in the PI increased in the administration of turmeric powder 0.3 g (T1), and decreased in T2 and T3, while feed efficiency in PII decreased in T1 and increased in the administration of ginger powder 0.6 g (T2), and lowest at T3. The performance of young sunda porcupine showed normal growth and no health problems occurred.

The effect of turmeric (Curcuma longa L.) powder addition as natural antibiotic on the quality of milk replacer for lamb during storage

The aim of this study was to determine the effect of turmeric (Curcuma longa L.) powder addition as a natural antibiotic, temperature, and storage time on the quality of milk replacer for lam during storage. Turmeric powder addition equal to 0%, 0.1%, 0.2%, and 0.3% (w/v), room temperature (28°C) and refrigerator temperature (5°C) stored for 5 days were used in this study. The parameters observed were Total Plate Count (TPC), bacterial growth by Methylene Blue Reduction Time (MBRT) test, resazurin test, organoleptic test (odor and texture), pH, acid number and protein level in milk replacer. The data were analysed by analysis of variance (ANOVA) with factorial pattern 4x2x2. If there were significant difference on each parameter, Duncan test was performed. The addition of turmeric powder with different levels on E. Coli growth, TPC, acid number, organoleptic, MBRT and resazurin test showed significant difference (P<0.01), but the parameter of pH and protein level does not showed significant difference (P>0.01). Comparison with control, samples with the addition of turmeric levels that are higher can inhibit bacterial growth, more effectively, besides the effect of the storage factor shows the result that the storage of milk replacer with the best quality is at (5°C) and 0 day.

EFFECT OF DIETARY SUPPLEMENTATION OF TURMERIC POWDER ON GROWTH PERFORMANCE, BEHAVIOR AND BLOOD BIOCHEMICAL PARAMETERS OF FAYOUMI BROILERS

The present study was undertaken to investigate the effect of dietary supplementation of turmeric (Curcuma longa) powder on the performance, carcass traits and behavior of native Fayoumi broiler. A total number of 120 one month old commercial male Fayoumi broilers with nearly similar weights were randomly distributed into three experimental groups each 40 birds in 4 replicates (10 bird/replicate). Birds in the first group were fed on standard basal diet without any addition ( control T1) while, Fayoumi broilers in the second and the third groups fed on the same basal diet supplemented with 0.5 and 0.75% turmeric powder (T2&T3). Growth performance parameters, carcass traits, and behavioral parameters were assessed. The results showed that, there was a significant increased in body weight gain, feeding, drinking and sitting behavior, total protein, globulin, calcium, phosphorus and dressing percentage while, significant decrease in FCR, walking and standing behavior. Addition of turmeric powder in the second and third treatment had no significant effect on albumin level, relative weights of liver, gizzard, heart and spleen over six weeks of experimental period. Results of the current study concluded that using turmeric (curcuma longa) powder supplement in Fayoumi broiler diets improved growth performance and ingestive behavior, in addition, total serum protein, globulin, calcium, phosphorus and dressing percentage were increased significantly.

Antibacterial activity test combination of Indigofera zollingeriana and turmeric (Curcuma domestica val.) as alternative Feed Additive for poultry

Indigofera zollingeriana and turmeric are potentially antibacterial plants. Tannin and phenol in Indigofera zollingeriana and turmeric are able to block the formation of bacterial cells and lyse cell membranes. The purpose of this research was to examine the antibacterial effectiveness contained in Indigofera zollingeriana and turmeric flour against Salmonella sp., Escherichia coli and Lactobacillus sp. The research consisted of 5 treatments and 4 replications with T0 treatment: Tetracycline (Control), T1: Indigofera zollingeriana 5% T2: Indigofera zollingeriana 10%, T3: Indigofera zollingeriana 15%, T4: Indigofera zollingeriana 20% and addition of turmeric powder as much as 2.5% at the level of T1, T2, T3 and T4. The research designed according to the Completely Randomized Design and Duncan test was performed to defining the difference among treatments. The results showed that the inhibition zone around the wells of Escherichia coli bacteria was T0: 33.03, T1: 11.02, T2: 11.42, T3: 11.72, T4: 11.32; Salmonella sp. T0: 24.12, T1: 10.68, T2: 12.33, T3: 14.12, T4: 13.65 and Lactobacillus sp. T0: 33.61, T1: 25.67, T2: 25.93, T3: 26.65, T4: 27.16 mm, respectively. It was concluded that the inhibition zone was influenced by several factors such as the concentration of samples used and the properties of bacteria. The combination of Indigofera zollingeriana and turmeric can be used as an alternative feed additive for poultry.

Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder addition

The physico-chemical, oxidative and sensory characteristics of fried rice snack, yukwa with different amounts of turmeric powder (Curcuma longa) were investigated. The moisture content of the pallet ranged from 16.47% to 19.84%. After frying the pallet, a slight decrease in the degree of expansion was obtained with increasing turmeric powder content. The textural properties of yukwa were not changed until the turmeric powder content reached 5%; however, over 8% addition induced a decrease in the hardness and an increase in the crispiness. Oxidative deterioration was effectively inhibited by turmeric powder addition, and more turmeric powder in yukwa led to higher free radical scavenging activity. Based on the sensory characteristics, a 5% addition of turmeric powder was the most acceptable for the yukwa product. In the correlation results among variables, the moisture content of the pallet proved to be the most important factor for yukwa quality.

PENAMBAHAN RIMPANG KUNYIT (CURCUMA DOMESTICA VAL), RIMPANG TEMULAWAK (CURCUMA XANTHORRIZA ROXB) DAN RIMPANG TEMU PUTIH (CURCUMA ZEDOARIA ROSC) DALAM RANSUM KOMERSIAL TERHADAP PERFORMANS BURUNG PUYUH (Coturnix-coturnix japonica)

ABSTRACT ADDITION TURMERIC, GINGER RHIZOME AND WHITE RHIZOME OF COMMERCIAL RATION ON QUAILS’ PERFORMANCES. This study aims to determie the effectiveness of the addition of Turmeric powder (Curcuma domestica Val), Javanese ginger powder (Curcuma xanthorriza Roxb) and White turmeric powder (Curcuma zedoaria Rosc) in a commercial ration towardsthe performance of quail. The material used were 120 female quails 6 weeks of age. We used the Completely Randomized Design with 4 treatments and 5 replications. The treatments were applied as follows : R0 = basic ration without turmeric, Javanese ginger, and white turmeric powder, R1 = base + 2% ration turmeric powder, R2 = base + 2% ration Javanese ginger powder, R3 = base + 2% ration of Javanese ginger and white turmeric powder. The results showed that the addition of turmeric powder, Javanese ginger powder and white turmeric powder in the ration was not significantly different (P &gt; 0.05) on the performance of quails (feed consumption, egg production and feed conversion). We conclude that the addition of turmeric powder, Javanese ginger powder, and white turmeric powder as much as 2% in commercial rations didn’t raise the feedconsumption, egg production, and surpresses the feed conversion. Keywords : Quail, Turmeric, Javanese Ginger, White Turmeric

울금가루 첨가에 따른 양갱의 이화학적 및 관능적 특성

Abstract This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place. Key words: Yanggaeng, tumeric powder, quality characteristics, antioxidant activity

Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder

Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder

Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder

Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder

Quality and antioxidant properties of bread containing turmeric ( Curcuma longa L.) cultivated in South Korea

Turmeric ( Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of wheat flour for making turmeric wheat breads. Proximate composition, physical quality, functional components (curcumin and total phenols) and antioxidant properties of breads containing turmeric were analysed and compared with those of wheat bread. Hardness, crumb colour a and b values, curcumin content and total phenolic contents of breads significantly increased with the addition of turmeric powder. Water activity, specific volume and crumb colour L value of breads decreased with the addition of turmeric powder. Breads containing turmeric powder also showed good antioxidant activity as tested by the β-carotene-linoleate bleaching assay. A 4% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to wheat bread. Breads containing turmeric powder can thus be developed as a health-promoting functional food.